Hey friends! It’s Shaym from SoolFood, and this chowder is straight-up Southern comfort with a spicy twist. It started on a chilly Sunday afternoon when I had some shrimp in the fridge and a couple of ears of sweet corn left over from a weekend BBQ. I didn’t feel like grilling. Instead, I wanted something creamy, cozy, and just a little bold. I threw together some stock, added a smoky Cajun spice blend, and finished with a swirl of cream. One taste of this Cajun Shrimp & Corn Chowder, and I knew I’d struck gold. Spicy, rich, and loaded with texture. It’s been on repeat ever since.
Why You’ll Love This Cajun-Inspired Chowder
This isn’t your basic corn chowder. It’s kicked up with Cajun seasoning, packed with plump shrimp, and sweetened with bursts of corn in every bite. It’s creamy but not heavy, bold without being overpowering. The kind of soup that feels like a hug… with a little sass.
Want more cozy meals with a Southern spin? You’ll love our Beef and Noodles: A Comforting Classic or for something more citrusy, try the Lemon Pepper Chicken.
Cajun Shrimp & Corn Chowder Recipe
Prep Time: 15 mins
Cook Time: 30 mins
Serves: 4–6
Ingredients:
- 1 tbsp butter
- 1 tbsp olive oil
- 1 lb raw shrimp, peeled and deveined
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne (optional, for extra heat)
- 3 tbsp all-purpose flour
- 4 cups chicken or seafood stock
- 2 cups corn kernels (fresh or frozen)
- 1 cup diced potatoes (Yukon gold preferred)
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- Optional: chopped parsley or green onion for garnish
Instructions:
- Sauté veggies: In a large pot, heat butter and oil over medium heat. Add onion and bell pepper; cook for 5 minutes until softened. Add garlic and cook another minute.
- Add spice: Stir in Cajun seasoning, paprika, and cayenne. Mix well, then sprinkle in flour and cook for 2 minutes to form a light roux.
- Simmer the base: Gradually whisk in the stock. Add corn and potatoes. Bring to a simmer and cook for 15–18 minutes or until potatoes are tender.
- Cook shrimp: Add shrimp and simmer for 3–5 minutes, just until pink and opaque.
- Finish creamy: Stir in heavy cream. Taste and adjust seasoning with salt and pepper. Garnish and serve hot.
This Cajun shrimp & corn chowder is the kind of soup you serve when you want to impress guests, or just treat yourself to something extra on a weeknight.